Shootmooli Shorba

Gourmet Studio 4.0 With Chef Amit Rana at Masala Art, Taj Palace, New Delhi

I have been to Masala Art couple of times, in past and always have had great experience. Taj is known for their unparalleled and unmatched hospitality. It’s been long that I didn’t visit Masala Art, post my last experience when they had introduced temple food. That was one of the best festivals I had ever been to.

When you enter any of the Taj Properties, the ambience is royal – Large, spacious, aesthetically designed, contemporary and comfortable furniture, imported fabrics and technology driven fixtures. Taj Palace is one of the oldest and finest hotel in town and Masala Art is one of the finest restaurant that serves indian cuisine in Delhi.

Gourmet Studio was launched by Delhi Gourmet Club and Nearbuy, this being their fourth edition, Chef Amit Rana showcased a six course menu at unbelievable price starting just at 1500 INR

Here is the  mouth-watering 6 course menu:

  • Amuse Bouche
  • Soup
  • Appetizer
  • Cooler Shot
  • Main Course
  • Dessert

The Experience:

Masala Art has always been known for excellent indian food. The phulka trolly which started 12 years back is still one of the most innovative presentation.

Collacassia leaves coated with gram flour, steamed and then shallow fried – served along with chilli icecream was our Amuse Bouche. It was an interesting way to start our meal. Next, I chose Shootmooli Shorba –(aspargus is also known as shootmooli), steamed and served with coconut milk and herbs, one of the best soup I have had- very refreshing and pleasantly delicious  J

The lamb chop was mildly spiced and cooked well and meat was falling off the bones. The jumbo prawn was cooked perfectly!

Gourmet Studio 4.0Before you move to your main course, you will be served Coolar shot that has rose, sandalwood, gold leaf and saffron extract as palate cleanser .It prepares you for the main course. The main course surely bowled me over! One of the best mirchi ka salan I have ever had. The chicken ghee roast was abslolutely a delight to eat and the hydrabadi khatti daal, perfectly balanced, the main course.

ghevar malai icecreamWe finished our meal with the malai icecream on top of ghevar. Inspite of being not so desert fan I gladly finised it. I loved the dessert and would love to have it again

This six course chef’s menu at Masala Art is brilliantly crafted by the talented Chef Amit Rana , and you shouldn’t miss this. Intoxicating aromas, doses of spices – The food is always so novel and so delicious. Each of the spices is uniquely placed in each unique dish that makes food here, not just appealing, but the way flavors rub up – each one brings its own unique flavor

Hurry and click here to book this unbelievable deal! To book the deal through your mobile, download the nearbuy app today. The deal is live from November 20th 2015, and is valid till December 20th 2015.

 

Disclaimer – This review was done on an invitation from the establishment. Views expressed in the review is entirely ours and without any bias. Pictures of the dishes are not the standard portions, they are sample portions

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Reviews

  • Food8
  • Price9
  • Presentation 8
  • Ambiance8
  • Service 8
  • 8.2

    Score

    This six course chef’s menu at Masala Art is brilliantly crafted by the talented Chef Amit Rana , and you shouldn’t miss this. Intoxicating aromas, doses of spices - The food is always so novel and so delicious. Each of the spices is uniquely placed in each unique dish that makes food here, not just appealing, but the way flavors rub up – each one brings its own unique flavor


I am a Delhi based blogger and write everything that gets us connected to life and creates an impact. My posts are about new places that I get to explore, cuisines that define taste of India and other countries, art that aestheticize our inner world and culture that defines beauty of people and place. My passion lies in exploring the unexplored aspects of life. Photography is my passion and I love to capture the diversities that brings out each moment alive. My forte lies in creating stories and my life is beyond journalism that has evolved into my blog.


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